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CHALLAH FRENCH TOAST

There's French toast, and then there's Challah French toast - made with thick-cut home-baked or good store-bought Challah or brioche, soaked in a Grand Marnier egg batter, and served with warm maple syrup.

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Preparation

Beat eggs together with other batter ingredients and pour into a large baking pan at least 13 x 10" that will accommodate all the challah slices in one layer. Lay the challah slices in the pan and turn to coat all sides with the egg. Allow to absorb the egg for about 5 minutes.
Heat butter in large skillet or electric frypan on medium low heat and fry the challah slices in one batch, if possible, until puffed and nicely browned on both sides. If doing in batches, remove to a plate in a warm oven until all are done.
To serve, arrange 3-4 slices on each plate, sifting over them a small amount of powdered sugar.
Serve with the warm maple syrup. For a complete breakfast, serve with thick-cut applewood smoked bacon and fresh fruit.